Quick & Easy Vegan Summer Pasta with No-Cook Tomato Sauce & Ricotta

2 weeks ago

Quick & Easy Vegan Summer Pasta with No-Cook Tomato Sauce & Ricotta

Inspired by: @iszy

Dreaming of a light, refreshing, and incredibly flavorful pasta dish perfect for hot summer days? This Quick & Easy Vegan Summer Pasta with No-Cook Tomato Sauce is your answer to a satisfying meal that requires minimal cooking. It’s ideal for those times when you want to enjoy a hearty pasta without heating up your kitchen, making it a go-to for easy weeknight dinners or a healthy plant-based option when fresh produce is abundant.

This recipe is a true testament to the beauty of fresh, simple ingredients. As one happy abillion reviewer raved, "That pasta looks chef’s kiss incredible :-)", and it truly delivers! What makes this dish stand out is the luscious, creamy texture provided by vegan ricotta, which melts beautifully into the warm pasta. Many abillion users, like the one who exclaimed, "I LOVE Kite Hill’s vegan ricotta!", appreciate how well vegan ricotta alternatives, like the one from Kite Hill, have evolved to offer a smooth, non-grainy consistency that elevates any dish.

This recipe is the perfect solution for anyone searching for "easy dairy-free summer pasta recipes" or "how to make a no-cook vegan tomato sauce." Whether you're a seasoned plant-based eater or simply looking to incorporate more fresh ingredients into your diet, this recipe promises a delightful and effortless culinary experience.

Fresh ingredients for Summer Pasta laid out, including vibrant tomatoes, fresh herbs, olive oil, and vegan ricotta.

Ingredients

12 ounces very ripe, soft tomatoes, halved through their equators (2 to 3 medium)
¼ cup good-quality extra virgin olive oil, plus more for drizzling
1 teaspoon kosher salt, plus more as needed
1 garlic clove, grated on a Microplane or minced (optional)
½ teaspoon chili flakes, or to taste
1 pound pasta
5 ounces vegan ricotta
2 cups mixed soft fresh herbs, such as basil, mint, and chives, chopped
Vegan cheese for topping (feta or parmesan style)
Sea salt

Instructions

Using the coarse side of a box grater, grate the tomatoes (starting with a cut side) over a large bowl until you reach the skin; discard the skin. The tomato pulp will disintegrate into the bowl.
Stir the ¼ cup olive oil, the 1 teaspoon salt, garlic (if using), and the chili flakes into the tomato pulp. Let this vibrant sauce stand while you cook the pasta to allow the flavors to meld.
Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente; drain well.
Toss the hot pasta with the raw tomato sauce until thoroughly coated. Then, gently mix in the vegan ricotta and fresh herbs.
Spoon onto plates and serve immediately. Top with your choice of vegan cheese, a sprinkling of sea salt, and a generous drizzle of olive oil for that extra touch of richness.

Tips & Hacks for the Perfect Summer Pasta

Choose Wisely: The key to this recipe is using very ripe, soft tomatoes. Their natural sweetness and juiciness are essential for the "uncooked" sauce. Farmers market finds are often perfect!
Salt Your Water: Don't be shy with salt in your pasta water. It's the only chance to season the pasta itself, ensuring a flavorful foundation for your dish.
Let it Mingle: Allowing the tomato sauce mixture to sit while the pasta cooks truly helps the flavors deepen and marry. It's a simple step that makes a big difference.
Ricotta Love: The original author noted that the vegan ricotta used was "nice and creamy and melts nicely in sauces" without a "grainy texture." Look for high-quality vegan ricotta brands to achieve this smooth, luxurious finish.

Variations & Adaptations

Gluten-Free Option: Easily make this recipe gluten-free by using your favorite gluten-free pasta.
Add Some Greens: Stir in a handful of fresh spinach or arugula at the end for an extra nutritional boost and vibrant color.
Spice It Up: For those who love more heat, increase the amount of red chili flakes or add a pinch of smoked paprika.
Veggie Boost: Incorporate thinly sliced cucumbers, bell peppers, or zucchini into the raw sauce for added crunch and freshness.
Protein Power: Mix in some cooked chickpeas or white beans for a heartier meal.
Make it a Pasta Salad: This dish is also fantastic served chilled! If planning for a cold pasta salad, you might want to increase the olive oil slightly.

Ready to try this refreshingly simple and delicious dish? Whip up this Quick & Easy Vegan Summer Pasta tonight! We'd love to see your creations and hear what you think. Share your reviews and photos on abillion!